17 Easy Recipes for Daylight Saving Time

Ready to spring forward? Daylight saving time always comes around sooner than we expect, and while we never look forward to losing an hour of sleep, it at least means one good thing is on the horizon: a new season. While spring hasn't quite arrived, it's definitely on the way, and with it will come all the fresh, colorful produce we've been waiting for since we said goodbye to our beloved peas and rhubarb last year.

Until then, daylight saving time is the perfect opportunity to make one of our simple, speedy recipes. After you figure out how to reset all your clocks, toss a salad or whip up a sandwich for some quick eats. Or make a light meal with a little more flair out of Japanese soba noodles. Instead of grabbing fast food for dinner, break out your cast-iron skillet or grill pan and make your own burgers or go the Korean barbecue route with a batch of bulgogi. Here are our best quick and easy recipes to help recoup that lost hour when daylight saving time rolls around.

Popping sirloin in the freezer for 20 minutes firms it up for easy slicing—the thinner the better when it comes to this classic Korean preparation. After drinking up a peppery soy sauce marinade, the tender meat cooks quickly over high heat, developing a flavorful char. Get the recipe for Bulgogi (Korean Barbecue Beef) »Maxime Iattoni

At Ireland's Global Village, Martin Bealin and Nuala Cassidy pair local scallops with wild boar belly. In this simplified version, they use pan-seared slices of chorizo for crispy, spicy contrast to the sweet seafood and peas. They garnish the dish with seasonal vegetables like radishes and greens, or sometimes apples or cucumbers, from the restaurant's nearby mountaintop garden. Get the recipe for Seared Bay Scallops with Pea Puree and Radishes »Michelle Heimerman

Due to its long, cold winters and hot, dry summers, Xinjiang is not renowned for its vegetable dishes, but fast-growing produce like spinach and cilantro often make it to the table during the brief respites between seasons. This refreshing salad is a perfect to accompaniment to fatty grilled meats. Use the most delicate cilantro you can find, so the stems can be eaten along with the leaves. Get the recipe for Cilantro and Peanut Salad (Huāshēngmĭ bàn xiāngcài) »Matt Taylor-Gross

Lime juice adds zing to this simple crudo from chef Ignacio Mattos. Assemble it right before serving, so the juice doesn't cook the fish. Mattos uses sea bass, but snapper also works well. Get the recipe for Uruguay Sea Bass Crudo »Marcus Nilsson

Spreading mayonnaise on both sides of the bread before grilling yields a perfectly golden brown crust in this recipe from chef Ignacio Mattos. Get the recipe for Crab Toast »Crab Toast Uruguay La Caracola

In 2014 Ernest Hemingway's hamburger recipe resurfaced at the John F. Kennedy Presidential Library and Museum in Boston. The maximalist patty calls for minced carrot and tomato, cheddar cheese, grated apple, capers, India relish, and a brace of spices, all mixed directly into the beef. The result is juicy and vibrant, its many constituent parts melding into a single, intensely savory whole. Get the recipe for Papa's Favorite Wild West Hamburger »Helen Rosner